Chimichurri, the classic Argentinian condiment, is bright, fresh, and tart, with a touch of heat. Try it on steak, chicken, fish or over vegetables.
1 bunch flat-leaf parsley, leaves only, finely chopped
1⁄2 of a large head garlic, separated into cloves, peeled and finely minced
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
1⁄2 cup red wine vinegar
1⁄2 cup extra-virgin olive oil
Salt and black pepper, to taste
Tip: To peel garlic, place the flat side of your knife on top of each clove and smash it with your palm. The skin should easily separate from the flesh.
Adapted from Gran Cocina Latina by Maricel Presilla. Istock photo
Leave a comment